![]() Our buyer for Italy, Sebastian Payne suggests ‘don’t waste the dregs - they are excellent in gravy’. Do this until you see the sediment (or ‘dregs’) appear at the bottle shoulder. If the wine you’re pouring is likely to have a deposit (eg if the wine is over ten years old, a vintage Port or an unfiltered/natural wine), stand the bottle upright for at least an hour, preferably overnight, before pouring the wine slowly off the sediment. And how do I decant wine?įirstly, you don’t need a crystal decanter, as lovely as they may be. It’s also good for removing sediment from unfiltered wines, aged wines or vintage Port. Decanting is just a way of getting more flavour and aromas out of your wine, allowing some air to get to the liquid in the process of pouring from one container (the wine bottle) to another (your decanter). We’ve rounded up the questions we’re asked most often about serving wine, from tips on decanting, to the perfect temperature for serving Champagne. And there are some really easy steps you can take to make sure the wine you’ve spent your hard-earned cash on really sings once it gets to the table. ‘Serving wine’ may sound a bit fusty and theatrical, but it really just refers to the pre-drinking ritual of making sure your wine is releasing as much of its delicious flavour and perfume as possible.
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